HOMEBREW Digest #4782 Fri 27 May 2005

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  PhilMill and other items ("D. Hopf")
  McMaster shipping (Ted Hull)
  re: faro? (RI_homebrewer)
  Re:Dunkel came out clear... (Denny Conn)
  free beer (Jon Olsen)
  Re: Sight Glass material ("Sajec, Mike TQO")
  Re: Using Sight Glass (Guage Glass) on Boil Kettle (Kent Fletcher)

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---------------------------------------------------------------------- Date: Thu, 26 May 2005 20:03:31 -0700 From: "D. Hopf" <hopfbrau at quetzalloca.com> Subject: PhilMill and other items I forgot to mention that when researching grain mills, I found very few complaints overall. Generally, everyone loves their mill regardless of manufacturer. Here is a factoid for the Pumping Iodophor discussion. Iodine is highly reactive and is easily ionized. Vitamin C (ascorbic acid) will provide a dramatic example of iodine ionization. Add a small amount of ascorbic acid to a strong iodine solution and it will instantly clear. It doesn't remove the iodine though. Backpackers often use iodine to purify drinking water and after it is purified, ascorbic acid is added to remove the iodine (think Band-Aid) taste. I would be interested in finding out if this ionized iodine has any sanitizing properties though I doubt that it does. Regarding sight glasses on brew pots, this is not for me. I just can't bring myself to bugger up a perfectly fine kettle just for the luxury of looking at the wort level through the dang thing. And then you add another layer of complexity to your brewery for this privilege. What I did was to make a stainless steel dip stick for the brew pot. The dip stick is made of readily available 3/16th inch stainless steel welding rod. I calculated the depth per gallon and marked it on the dipstick with a magic marker. Then I ground rings around the dipstick to mark each gallon with a Dremel fitted with a cut-off disk. Sight glass, dipstick, PhilMill, Corolla mill or some turbo-charged monster that will mill 100 pounds in 20 seconds, we all love our toys, don't we. -= Dave Issaquah, WA Return to table of contents
Date: Fri, 27 May 2005 05:23:06 -0700 (PDT) From: Ted Hull <theartfuldudger at yahoo.com> Subject: McMaster shipping My office is across town from their warehouse. I've made the mistake of choosing "Best Method Available" for shipping, which led to a courier showing up within hours at significant cost. I've also ordered large items that they didn't tell me would come across town as an expensive freight shipment. Getting educated about their shipping methods (tactics?) is half the battle. Ted Hull Georgians for World-Class Beer Atlanta, GA Return to table of contents
Date: Fri, 27 May 2005 06:54:25 -0700 (PDT) From: RI_homebrewer <ri_homebrewer at yahoo.com> Subject: re: faro? Hi All, Darrell recently asked about faro. I've never made one, but I recently tried 2 of them (Mort Subite faro and Timmerman's lambic doux) at cafes/pubs in Brussels. Both of them were almost flat, and I believe that both of them had the sugar added right at serving time. I'm not sure if they used crystallized sugar or syrup. We also visited Cantillon, but I don't remember them having a faro available. Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. South Shore Brew Club Return to table of contents
Date: Fri, 27 May 2005 08:31:14 -0800 From: Denny Conn <denny at projectoneaudio.com> Subject: Re:Dunkel came out clear... Darrel I hope this doesn't sound like I'm picking on you, but I'm gonna use your post to address a minor peeve of mine. What you were making is a dunkelweizen, NOT a dunkel. A dunkel is a dark lager (well, technically, dunkel just means "dark", but it's come to mean a dark lager as in "Munich dunkel"). Believe me, you're not alone in this, and I've pointed it out to others before. I just felt like this would be a good forum to make the point once again. ---------->Denny At 12:01 AM 5/27/05 -0400, you wrote: >I made what approximates a Dunkel, and much to my surprise (not dismay, >however) it came out clear. > >Here is the recipe: >5 lb Wheat malt >6 lb Pale malt >2 oz Caraffa I >1 lb Vienna malt >2 oz Special B >a handfull of rice hulls > >2 stage infusion (145 for 45 min, then heated to 155 for 1 hour), boosted to >mashout/ 170 > >og was 1.061 >fg was 1.012 > >yeast was 4th use of wlp300/ hefe Return to table of contents
Date: Fri, 27 May 2005 11:28:37 -0500 From: Jon Olsen <burnunit at waste.org> Subject: free beer Friend of mine sent me a link to someone with a creative commons licensed beer recipe. http://voresoel.dk/ There's an english info link in the top right of the page, and a link to the recipe. The original link to it was here: > http://www.superflex.net/index.shtml They also link to John Palmer's online book, which goes in their plus column. Very cute. Of course, open source brewing has long been the name of the game (how do you think any of us learned to do it?) but this is one of the first creative commons licensed recipes I can recall and it's a very cute reference to the "free as in freedom/free as in beer" quote. Frankly, that recipe sounds bizarre. who would add 4kg of random sugar to a perfectly good all-malt beer? where's the instructions for avoiding hotside aeration? what about secondary fermentation? where's the sanitation instructions? what yeast do you use? These guys are terrible hackers. I got root on their airlocks so fast, I totally 0wnz0red their fermenters in seconds, man, cuz I'm l33t! JonO Minneapolis, MN Return to table of contents
Date: Fri, 27 May 2005 09:37:21 -0700 From: "Sajec, Mike TQO" <msajec at tqs.com> Subject: Re: Sight Glass material Date: Wed, 25 May 2005 23:07:55 -0700 (PDT) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: Sight Glass material >>.....I still can't imagine why anybody would want a sight glass (more >>properly called a gauge glass) on a boil kettle? Very useful on an >>HLT, but teats on a boar for a kettle, if you ask me. It's useful for measuring when you've collected the correct volume of wort while lautering. Additionally it it great for "calibrating" your boild to ensure that you boil down to the correct final volume. Return to table of contents
Date: Fri, 27 May 2005 14:17:35 -0700 (PDT) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: Using Sight Glass (Guage Glass) on Boil Kettle I do all of those, as well, I just use a dipstick to do it. I put a glass on my HLT because it's easier to read that way. I like to keep the kettle as simple as possible, easier to clean that way. This is especially true of the system I built for Club use, at the LHBS: http://tinyurl.com/8m8ms as I don't always have control over how the cleanup is handled. - --- Fred Johnson <FLJohnson at portbridge.com> wrote: > Kent considers measuring volumes in the boil kettle > to be of little > value: > > > ... I still can't imagine why anybody would want a > sight > > glass (more properly called a gauge glass) on a > boil > > kettle? > > Measuring volumes in the boil kettle are among my > most important > measurements in the brew day. I the boil kettle > sight glass as follows: > > 1) To determine when I've finished sparging, > collecting a consistent > volume per pound of grain > 2) To calculate the total extract and efficiency of > the > mashing/lautering process > 3) To calculate how long the boil should be to > achieve my target > gravity or how much additional water to add to the > boil kettle to > achieve my target gravity at the end of the boil > 4) To confirm when the appropriate final volume > (approximate at least) > has been achieved during the boil > > Fred L Johnson > Apex, North Carolina, USA > > Return to table of contents
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